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CHRISTMAS, BIRTHDAY, NEW YEARS ROLLED INTO ONE

I hope that everyone is having the most joyous holiday season ever and taking the time to remember to love yourself amid all of the chaos.

Tomorrow is Christmas, two days later I am having a birthday (trying to ignore it), and then of course the New Year is quickly approaching. I am planning to spend all of them quietly at home. I have been battling an icky virus this last week, so hopefully some rest time will send it on its way. My two precious granddaughters Facetimed me yesterday morning and all of their excitement got me out of my chair to bake some yummy muffins. The smell in the house was wonderful and they are perfect for a snack with a cup of tea.

This was my first time baking these muffins and I did have to modify them to make them gluten free. I am never quite sure how changing a recipe so that it is gluten free will turn out, but this one was wonderful. Here are some of the ingredients I used if you are interested in gluten free or want to use more organic ingredients.

BEST EVER PUMPKIN MUFFINS

Serves: 12

Ingredients:

1 3/4 cups all purpose flour

1 cup sugar

1/2 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

2 eggs

1 15 ounce can pure pumpkin puree

1/2 cup coconut oil, melted

1 teaspoon vanilla extract.

Directions:

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.

Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

If your coconut oil is solid, warm it up a bit so that it is in liquid form.

As you can see I made plenty just in case you dropped by. Oh wait, Mom is on her way over and she has a pretty healthy appetite when homemade muffins are involved. Gotta go. I need to find a good hiding place.

I will be back after the holidays are over, and in the meantime I hope to visit everyone next week.

I hope you had a nice Christmas today. Sorry that you've been sick. Hope you have a nice birthday in a couple of days too! This is certainly a festive time of year for you. Thanks for sharing the muffin recipe. It looks yummy.

I'm sorry to hear you've been sick. That really stinks, especially at Christmas. Your muffins look yummy and perfect to go with a cuppa tea. There is a web site - www.mywholefoodlife.com that has gluten-free recipes, plus she (Melissa King is the name of the woman who "owns" the site) doesn't use sugar in her recipes either; she uses maple syrup and honey - if you're interested. Hope you're able to get lots of rest so your body can heal. {{hugs}}

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